 Around Ryugatake-town and Goshonoura town face to Shiranui sea（click!）, they cook and eat starfish from March.
The type called "GOHONGAZE"（click!） in the island is light purple and has small white spines on surface. Turned over, orange eggs appear inside of arms.
It is only in this season when it applies eggs from the beginning of February to May.
Ms. Nobuko Eguchi （click!）in this town who came for seashell digging to beach doesn't know why to eat starfish but talked it was said that going to beach in this season makes us white. She believes the tradition and eats starfish in this season every year.
A long time ago there was a food shortage so even starfish was delicious food in addition to sea urchin and clams.
Although the sea is polluted and the number of starfish is decreasing, even now she is asked to send them her children living in the city.
If you look around the beach carefully at the spring tide, you can find a starfish as big as a hand.
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（ヒトデ料理）
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 The owner of hotel "Hinoshima sou", Mr. Shigefumi Danshita （click!） taught us how to cook starfish.
It is so easy way to boil it in salty water for five minutes.
After being boiled the surface turn to orange and eggs to gray（click!）.
I had one by the hostess's advice, and well... it tasted creamy like a sea urchin with a little bitterness. Yeah, it's good with beer!
 Although my friend wondered if it is edible and hesitated to eat it at first, but he found it so good and went out to catch it by himself.
Indeed, it is sure we can't stop it!
Let's go to the beach for starfishing with your faminy this weekend, not clamming!
（2001.4.24）
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